Check out the latest grilling recipe from the world famous Jack Daniel’s Tennessee Whiskey, the signature Jack Daniel’s Char-Grilled Brined Pork Tenderloin. Brining the meat before being char-grilled is an exceptional flavor that can only come through with patience, skill and focus. Add the pan fried sweet onions and this Jack Daniel’s recipe is pure fire!

Ingredients:

2 quarts water (slightly warm) to aid in dissolving ingredients

1/2 cup Kosher salt

3/4 cup dark brown sugar

1 cup Jack Daniel’s Tennessee Whiskey

1 can Chipotle peppers, pureed

1/4 cup blackening spice

3 rosemary stems

Directions:

1. In a large non-reactive container, add water then the rest of the ingredients and stir with a whisk until totally dissolved.

2. Add the pork tenderloins and brine for 24 hours

3. Remove pork tenderloins from brine and discard the brine.

4. Char-Grill the pork tenderloins until medium 140 to 145 degrees.

5. Slice into 2 inch medallions and top with Honey Braised Sweet Onions.

Honey Braised Sweet Onions

Ingredients:

2 one to one and a half pound pork tenderloins

4 large sweet onions (Vidalia preferable), thinly sliced

1 cup Jack Daniel’s Tennessee Honey

2 sprigs fresh thyme

1 cup chicken broth

3 tablespoons unsalted butter

2 tablespoons olive oil

salt and pepper

Directions:

1. In a large skillet, melt the butter in the olive oil over medium-high heat. Add the onions, and cook, stirring constantly, until the onions begin to soften, about 10 minutes.

2. Keep stirring and cook another 10-15 minutes until golden brown.

3. Carefully pour in the Jack Daniel’s Tennessee Honey and cook until most of the liquid has evaporated, add the chicken broth and thyme sprigs, then cook until most of the liquid has evaporated.

4. Turn the heat down to low and simmer the onions for another 10 minutes, season with salt and pepper then serve immediately over the sliced pork tenderloin medallions.

This holiday season; impress your party going guests with the Woodford Reserve White Chocolate Bread Pudding. Well-crafted holiday parties include well-crafted cocktails. And while there are always the classics, a signature drink and a well-paired appetizer can separate your party from the rest. We’ve assembled some of our favorite Woodford Reserve cocktails and some tasty bites that will have people talking until next holiday season.

White Chocolate Sauce

2 tbsp. Woodford Reserve®

1 c. Heavy cream

4 oz. White chocolate, finely chopped

Bread Pudding

4 oz. French bread or Challah, crusts removed and cut into ½-in. cubes

1 ½ c. Half-and-half

½ c. Heavy cream

4 oz. White chocolate, finely chopped

4 egg yolks

1 egg

¼ c. Sugar

1 ½ tsp. Vanilla extract

For the sauce, heat the heavy cream in a saucepan over medium heat; do not boil. Add the chocolate and cook until blended, whisking constantly. Remove from the heat and stir in the bourbon. Chill, covered, for up to 1 day. For the pudding, spread the bread cubes in a single layer on a baking sheet and bake for 10 minutes or until golden brown. Arrange the bread cubes evenly in 6 lightly greased ramekins or custard cups. Heat the half-and-half and heavy cream in a saucepan over medium heat. Stir in the chocolate and cook over low heat until blended, stirring constantly. Whisk the egg yolks, egg and sugar in a heatproof bowl until blended. Gradually add ¼ of the hot cream mixture to the egg mixture, whisking constantly. Whisk in the remaining hot cream mixture until blended and stir in the vanilla. Pour the cream mixture evenly into the prepared ramekins and let stand for 30 minutes or store, covered, in the refrigerator for 8 to 10 hours.

Preheat the oven to 350 degrees. Arrange the ramekins in a 9×13-inch baking pan and add enough boiling water to the baking pan to measure 1 inch. Bake for 25 minutes or just until set. The baking time will have to be lengthened if the ramekins have been chilled. To serve, reheat the sauce over low heat and drizzle over the warm puddings.

You may bake the bread pudding in a 10-inch round baking dish. Bake without the water bath for 30 to 35 minutes or until set and cut into wedges to serve. You may bake in advance and store, covered, in the refrigerator. Reheat before serving

FRANKFORT, Franklin County, Ky –Those creative distillers have been up to it again at Buffalo Trace Distillery. The latest round of whiskies in the Experimental Collection are two bourbons – one made with rice and one made with oats. And like their breakfast-sounding names, both provide a hearty mouthful without being over powerful.

“For this experiment, we were curious to taste what would happen when we substituted the rye grain in our traditional recipe with other grains like rice and oats,” said Harlen Wheatley, master distiller at Buffalo Trace Distillery. “The results are very different from each other, and different than typical bourbon, but both are pleasant surprises.” This whiskey experiment yielded very few bottles, but some will be available in select U.S. stores in late December.Details are as follows:

Rice Bourbon Whiskey – These barrels were filled on April 30, 2002, and aged on the 7th floor of Warehouse I for 9 years and 5 months. Corn, malt and rice are the ingredients used in the recipe, resulting in a very clean aroma with the barrel notes of caramel and spice. A crisp flavor on the tongue is noticed, without any heaviness or oiliness whatsoever. A slight dryness near the end provides a quick finish. It is a very delicate whiskey. Oat Bourbon Whiskey – These barrels have the same fill date, aging location and aging time as the Rice Bourbon. Corn, malt and oats are the ingredients used in this recipe, resulting in a pleasantly smoky nose with a rich aroma of toasted oats that offers a nice complexity. On the palette, the smokiness intrigues as hints of dried fig and stone fruit come through, and eventually give way to an earthy finish. There are more than 1,500 experimental barrels of whiskey now aging in the warehouses of Buffalo Trace Distillery. Each of these barrels has unique characteristics that differentiate it from all others. Some examples of these experiments include unique mash bills, type of wood and barrel toasts. In order to further increase the scope, flexibility and range of the experimental program, an entire micro distillery, named The Colonel E.H. Taylor, Jr. “OFC” Micro Distillery, complete with cookers, fermenting tanks and a state-of-the-art micro still has been constructed within Buffalo Trace Distillery.

The Experimental Collection will be packaged in 375ml bottles. Each label will include all the pertinent information unique to that barrel of whiskey. These whiskeys will retail for approximately $46.35 each. They are 45% alcohol by volume. Each experiment is very rare and very limited

They say a picture is worth a thousand words. But there are certain words with the ability to paint a mighty robust picture themselves. “Lobster” is one of them. Just speaking it conjures up images of special occasions, beautifully dressed dinner guests, and elegant, sophisticated tables. None of that need be the case, of course, to enjoy lobster, but your guests will be thinking it anyway, making your dinner party memorable before anyone even sits down. Executive Chef Jim Nuetzi proposes stuffing lobster with scallops, shrimp and a little Parmesan, along with adding some fresh herbs to lighten up the flavor. This is a wonderful dish for a celebration. And your guests will be impressed just seeing it come to the table.

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Serves one as an entrée or two as a mixed grill

Ingredients

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1 lb Lobster (prepared) 1 each

Clarified Butter 2 oz

Bay Scallops 6 each

Bay Shrimp 6 each

Kosher Salt 1/2 tsp

Heavy Cream 1/4 Cup

Parmesan, Grated 2 Tbsp

Freshly Chopped Tarragon 2 tsp

Freshly Chopped Parsley 2 tsp

Panko Bread Crumbs 1/4 Cup

Butter 2 Tbsp

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Preparation

Using a large sauté pan, warm the clarified butter over medium heat.

Add the scallops and shrimp and cook for 2 minutes.

Season with the salt and add the heavy cream.

Simmer for 2 minutes and add the cheese.

Remove from the heat and allow to cool.

Fold in the lobster claws, knuckles, fresh herbs and refrigerate until ready to use (up to one day in advance) or proceed to step 7.

Place the stuffing into the lobster (this will fill the cavity and cover the tail).

When ready to serve, preheat the oven to 400° F.

Melt the butter in the microwave (30 seconds for most microwaves).

Combine the melted butter with the bread crumbs and top the stuffing with the bread crumbs.

Bake the lobster until the bread crumbs are golden brown (7-10 minutes).

New Cask Rye and Aged Cask Rye Both Available

With the recent resurgence of Bourbon, America’s signature whiskey, Rye whiskey has also experienced a major resurgence. This year’s sixth release of the Woodford Reserve Master’s Collection begins arriving in stores this week. It includes dual 375ml bottles – one that has been matured in a new charred cask and one matured in an aged cask. Both are from a 100% rye recipe but the difference in the final product is the manner of maturation.

For the Fall Holidays, pumpkin cocktails are the perfect way to enjoy the falling leaves and carved pumpkins. Actually, if you’re girlfriend asks you to carve pumpkins with her, you might need a cocktail to make it through this experience with some of your manhood still intact. Try the Effen Vodka Spiced Pumpkin Cocktail. Effen Vodka is made from premium wheat from Northern Holland, pure spring water, is distilled more than any other vodka and five times filtered. Effen is a very good vodka in a straight martini or in cocktails.

1½ parts EFFEN® Vodka

2 parts Pumpkin Mix (see recipe below)

¾ parts Pasteurized Egg White

Method: Add all ingredients to a cocktail shaker over ice and shake thoroughly. Strain and pour into a cocktail glass. Garnish with floating cream with grated vanilla and nutmeg.

Pumpkin Mix

8 parts Canned Pumpkin

8 parts Freshly Pressed Apple Juice

4 tablespoons of Pumpkin Spice

8 parts Spiced Syrup (recipe below)

Method: Combine all ingredients in mixing bowl and mix together.

Spiced Syrup

8 parts Water

8 parts White Sugar

1 tsp Cinnamon

1/2 tsp Vanilla Extract

4 Whole Cloves

1 Star Anise

1/8 tsp Ground Allspice or 5 Whole Allspice Pods

Method:

Combine all ingredients, except sugar, in stove-top pan and bring to a boil. Turn

off heat, add sugar and stir until sugar is dissolved. Let cool. Strain all particles and

refrigerate. Spiced Syrup will last up to two weeks.

About David Nepove – National President, U.S. Bartender’s Guild

David Nepove brings 23 years of spirits experience and a wealth of industry knowledge to the bar. He currently serves as National President of the U.S. Bartender’s Guild (USBG), the largest network of professional bartenders setting the standard for the profession throughout the country, as well as the Director of Mixology for Southern wine and Spirits of California. Additionally, he is one of the founders of the USBG’s renowned San Francisco chapter.

David grew up in the restaurant business, which fuels his enthusiasm for simple cocktails that inspire both experienced and novice bartenders. His passion is helping bars craft cocktails with a purpose. Through subtle, fresh solutions his meaningfully designed drinks enhance the entire cocktail experience.

Featured on Weekend Edition by NPR

By Matt Goldstein

Last year we did a story on “How Whiskey Made America” and discussed George Washington and his very successful whiskey distillery. Washington’s distillery was one of the first and most profitable in the country as well, his plantation was one of the most profitable in the country. Washington made whiskey and liquor out of the grains on his farm and the liquor was the most profitable piece of his business empire. Washington couldn’t actually make enough whiskey to supply the demand. Now, there is a limited edition rye whiskey made to the exact specifications to the recipe of George Washington, 60% rye, 35% corn, and 5% malt and barley. The George Washington Straight Rye is being made on George Washington’s plantation and there is only 300 bottles available $185 a piece. The 2 year old Rye Whiskey is sharp, delicious, sweet and drinkable. Editors note: Washington did use slaves to make the whiskey, so the history isn’t as charming as one would think. Washington was a “man of his times.” You can listen to the NPR segment on the George Washington Rye Whiskey here.

An Oktoberfest Recipe Featuring Illg’s Meats

By Tim Rodgers

Oktoberfest, it’s that time of year again. If the Germans know anything about beer, than they sure know something about meats. For those of you that live in the Philadelphia area or even New york/New Jersey for that matter I encourage you to visit Illg’s Meats in Bucks County Pennsylvania. You can even pick up some of Illg’s delicasies at the Apple Valley Farm stand in the Reading Terminal in Center City Philadelphia.

According to the Illg family, “Ernst came to America in 1952 and settled in the Brewerytown section of Philadelphia, at 29th and Master Streets; a good neighborhood for lunch meats and sausage. German, Irish, Polish and Jewish people. They liked our meats. So business exploded. And all we had was a little rowhouse-in front, the store; in the middle, the icebox; in back, the sausage kitchen; upstairs, the family. So we moved to Chalfont. We took over a store from a butcher who was American but with German parents, so he had a few German items. We just put our items out, and all of a sudden we didn’t know where all these people were coming from. It’s not just people from Germany like these meats, you know. It’s people from Poland, from Russia, from all over Europe. We even make Hungarian sausage. We’re Germans, but we make it. And we make it good.”

I grew up eating the lunch meat, brats, sauerkraut, and butcher cuts from the Chalfont store. But comfort food has kind of been my go-to cuisine and nothing takes me back to my childhood better than some basic ole’ fashioned Wiener Schnitzel.

Basically, its merely a fried breaded veal cutlet served with a lemon wedge.

First pound out your veal cutlets. Next, mix some fresh ground pepper into your flour and set aside.

Beat your eggs with the milk and set aside. Mix your parsley with the bread crumbs. Next you will be breading your cutlets by dipping each cutlet into your flour mixture assuring that the entire piece is coated and shake off any excess flour. Next dip it into the beaten eggs, and finally dip the cutlet into the bread crumb mixture. Repeat this process for each piece. Heat your cooking oil in a large skillet. Once hot, add the butter until that melts and begin frying your breaded cutlets until golden brown on each side.

Once each side is fried set aside on a paper towel to drain any excess oil. Squeeze a lemon wedge on your Schnitzel and serve with a lemon wedge and parsley garnish.

Really, Wiener Schnitzel is an Austrian dish, but culturally, its close enough. It is also tradition to serve your Wiener Schnitzel with parsley herb potato wedges and a parsley garnish. I would pair this bad boy with this years Whiskey Goldmine Oktoberfest Champion Spaten Oktoberfest!

The Illgs Store by the way, is at 365 Folly Road, Chalfont, PA is open from 8:00 AM to 6:00 PM Tuesday through Friday and from 8:00 AM to 5:00 PM on Saturday. “Tell people to call (215-343-0670) before they come, and I will give them directions,” says Ernst Illg.

A Natural and Authentic Antique Polish Vodka Recipe

By Matt Goldstein and BJ Smith

Vodka has been made in Poland for more than 600 years and Belvedere Intense Unfiltered is an attempt to create the natural antique Polish vodka flavor. Combining local source 100% “single estate” Dankowskie diamond rye baker’s grain with pristine artisan water from Belvedere wells, the Intense Unfiltered 80 Vodka is distilled four times. Although we were expecting this vodka to be strong and have a big kick, it was actually smooth and flavorful. As always, we taste vodka with the in an out martini style with 2 olives.

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Belvedere Intense Unfiltered 80 Tasting Notes:

Having a heavy rye and grain flavor, smooth a light kick, the Belvedere Unfiltered Intense 80 compliments the olives and vermouth well. Lightly oily, good and flavorful this vodka is smooth more than intense. While we were hoping for more of a kick and bite from an intense vodka, this is still a beautiful beverage. If you’re looking for something smooth but still flavorful, this could be the vodka for you.

Pre-revolutionary War Recipe from America’s First Whiskey Distillery

By Matt Goldstein

America’s first whiskey distilling company, Michter’s dates back to 1753 when a farmer in Pennsylvania’s Blue Mountain Valley distilled his first batch of whiskey from hardy rye. At one point a Master Distiller left his family’s well-known distillery to join Michter’s so he could be at a smaller, less cost-conscious company where he could make the finest whiskey. Mitcher’s produces single barrel ryes, very small batch unblended American whiskey, very small batch bourbon, and single barrel bourbon. The Mitcher’s American Whiskey is matured in bourbon soaked barrels and bottled at 83.4 proof. This is simply one of America’s best whiskeys.

Mitcher’s Small Batch Unblended American Whiskey Tasting Notes:

WOW! This whiskey is smooth, dry, warm with a sweet finish. The flavor is nutty, buttery, complex and grainy. This American whiskey receives our highest recommendation. It’s an absolute must try!

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The Mitcher’s Legacy:

The rich history surrounding Michter’s harkens back to America’s first distilling company established in the 1700′s by John Shenk, a Swiss Mennonite farmer who settled his family in Pennsylvania’s Blue Mountain Valley. With his farm producing an abundance of rye, in 1753 Shenk decided to build a small distillery to convert his excess rye to whiskey. In time, this little distillery with its hand-hammered stills would come to produce what would someday be known as the famous Michter’s whiskey.

This particular rye whiskey was so valued that when the Revolutionary War broke out, General George Washington purchased it to fortify his men as they hunkered down in their camp through the long, brutal winter at Valley Forge. Michter’s, as the saying goes, was “the whiskey that warmed the American Revolution,” and it continues to warm today’s resurgent American whiskey revolution.

The passage of Prohibition in 1919 forced Michter’s and every other American distillery to shut its doors to the public. Although the distillery did reopen after the 21st Amendment repealed Prohibition, Michter’s changed hands many times over the next few decades and languished to the point where it eventually declared bankruptcy. With primary distilling operations shut, there remained two small pot still systems made in the mid 1970′s by still maker Vendome which were reportedly used in part to instruct tourists about distillation and to make whiskey to be sold in the gift shop. After the bankruptcy one of these two still systems was purchased by David Beam, and the rest of the movable equipment was stripped and sold off from the former Pennsylvania distillery, parts of which eventually collapsed. The remaining whiskey stocks were sold off as well.

Dick Newman

Teaming up with Michter’s President Joseph J. Magliocco in the 1990′s, Richard “Dick” Newman undertook to resurrect the brand in Kentucky. An American hero who served as a U.S. Marine during the Korean War, Newman lost one of his legs in a battle and was awarded a Purple Heart. After leaving the military, Newman began an illustrious career in the spirits business where he eventually ran Old Grandad, Old Crow, and Old Taylor for National Distillers before becoming President and CEO of Austin Nichols, the distiller of Wild Turkey.

A Yale College and Harvard Law School graduate, who in the 1980′s decided to pursue his passion for spirits as President of Chatham Imports and later on as President of Michter’s American Whiskey Co., Magliocco says, “When we set up our whiskey program for Michter’s, Dick and I wanted to get back to the ‘cost be damned’ roots and produce the finest whiskey possible. Our goal was to show that whiskey made in the United States could be the equal of great whiskey made anywhere in the world. At the start, when we would sit with industry executives and tell them that great rye whiskey would be an area of concentration for us, they would sit there dumbfounded and stare at us like we each had three heads. Fortunately, whiskey drinkers started to rediscover rye, and we were more right than wrong.”

Michter’s Master Distiller Willie Pratt is a respected whiskey industry veteran with over forty years of distilling experience. He best explains the philosophy that has guided our product to such high critical acclaim since its move to Kentucky in the 1990’s. “The owners give me a free hand. I produce our product at a much higher cost because I barrel at lower proofs, and heat cycle our barrels with a much larger amount of whiskey lost than the typical “Angel’s Share.” But the whiskey comes out richer and smoother than if I made it the standard way. If a barrel is not at the exact right point of maturation and will benefit from more time, I won’t release it even if the sales guys and the distributors are screaming for more goods. That’s why they tease me and call me ‘Dr. No.’ ”

Michter’s production includes single barrel ryes, very small batch bourbons, single barrel bourbon, and unblended American whiskey.